When life hands you lemons, make my Lemon Blueberry Cake! The bright, fresh lemon flavor, and tender, delicate crumb, makes this pound cake perfect for any occasion.
My Lemon Blueberry Pound Cake is loaded with juicy blueberries giving this delicious lemon cake even more flavor. Making it the perfect dessert, afternoon treat, or breakfast cake.
Made with simple ingredients, this delicious lemon cake is one of my family’s favorite pound cake recipes, and I know it will become a family favorite in your household, too.
If you love blueberry desserts, make sure to check out my blueberry coffee cake and blueberry buckle recipes.
Ingredients
Let’s start by gathering the ingredients we need to make my Lemon Blueberry Cake recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
*For best results use fresh lemon juice to make my blueberry lemon pound cake recipe. You’ll need fresh lemon for the zest, so don’t compromise the recipe by using bottled juice.
How to Make Lemon Blueberry Cake
- Preheat oven to 350 degrees F.
- Spray a tube pan liberally with cooking spray and set aside until needed.
- Add all but two tablespoons of the all-purpose flour, baking powder, baking soda, and salt, to a large bowl.
- Whisk to combine.
- Add the granulated sugar, unsalted butter, and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer).
- Whip at medium speed for 4-5 minutes until well blended.
- Add the large eggs one at a time.
- Beat well after each addition.
*Scrape down the bottom and sides of the bowl with a rubber spatula.
- Add the vanilla extract, lemon juice, and lemon zest to the wet ingredients.
- Mix to combine the wet ingredients.
- Add half of the flour mixture to the wet ingredients.
- Mix just enough to combine.
- Add the yogurt to the mixture.
- Mix just enough to combine.
- Add the remaining dry ingredients and mix just enough to combine.
- Sprinkle 2 tablespoons of flour over the fresh blueberries.
- Gently toss the fresh berries to coat with the flour.
*This will keep them from coming to the top of the cake while baking. - Add the floured berries to the batter.
- Gently fold the fresh blueberries into the batter by hand.
- Pour the cake batter into the prepared pan and sharply tap the pan once on the counter to remove air bubbles.
Place the cake pan on the center rack of the preheated oven and bake for 60 – 75 minutes, or until a wooden skewer inserted in the center of the lemon cake comes out clean.
- Place the cake pan on a wire rack to cool for 10 minutes.
- Carefully loosen the cake from the sides of the pan with a knife, then gently remove the cake from the pan placing it back on the wire rack to cool completely.
- Add the powdered sugar and fresh lemon juice to a small bowl.
- Whisk the lemon glaze until smooth.
Drizzle the lemon glaze over the cooled buttery pound cake and serve. For the best results, use a serrated knife to cut the cake.
Wouldn’t you love to sit down to a slice of this delicious lemon blueberry pound cake with a cup of coffee or a glass of milk?
Store any leftover cake in an airtight container or well-covered and refrigerated for 4-5 days. To freeze the cake, wrap it in plastic wrap, and then wrap it in aluminum foil. It can be kept frozen for up to 2 months.
Recipe FAQs
Yes, you can use frozen blueberries instead of fresh. Don’t let them fully thaw or they will start to weep, and make sure to still coat them with flour.
Yes, you can substitute sour cream for yogurt in this recipe. Both ingredients add moisture and richness to the pound cake.
Yes, you can. Raspberries, strawberries, or blackberries can be used in place of blueberries.
More Recipes You’ll Love!
Lemon Blueberry Cake
Equipment
Ingredients
- 1 ¾ cups granulated sugar
- ½ cup unsalted butter softened
- ½ cup cream cheese softened
- 3 large eggs
- Zest of 1 lemon about 1 Tbsp
- ¼ cup fresh lemon juice
- 2 teaspoon vanilla extract
- 3 cups all-purpose flour divided
- 2 cups blueberries fresh or frozen
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz Greek yogurt plain, vanilla or lemon
- cooking spray
- ½ cup sifted powdered sugar
- 4 teaspoon fresh lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Spray a tube pan liberally with cooking spray and set aside until needed.*You can use a bundt pan, but it may stick a little to the pan.
- Add all but two tablespoons of the all-purpse flour, baking powder, baking soda, and salt, to a large bowl. Whisk to combine.
- Add the granulated sugar, unsalted butter, and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer). Whip at medium speed for 4-5 minutes until well blended.
- Add the eggs one at a time, beating well after each addition.*Scrape down the sides and bottom of the bowl with a rubber spatula.
- Add the vanilla extract, lemon juice, and lemon zest to the wet ingredients, and mix to combine.
- Add half of the flour mixture to the wet ingredients, mixing just enough to combine.
- Add the yogurt to the mixture, mix to combine, then add the remainder of the flour mixture and mix just enough to combine.*Overmixing will activate the gluten, making the cake tough.
- Sprinkle 2 tablespoons of flour over the blueberries, then gently toss the berries to coat with the flour.*This will keep them from coming to the top of the cake while baking.
- Add the floured berries to the batter and gently fold the blueberries into the batter by hand.
- Pour the batter into the prepared pan and sharply tap the pan once on the counter to remove air bubbles.
- Place the cake pan on the center rack of the preheated oven and bake for 60 – 75 minutes, or until a wooden skewer inserted in the center comes out clean.
- Place the cake pan on a wire rack to cool for 10 minutes.
- Carefully loosen the cake from the sides of the pan with a butter knife, and gently remove the cake from the pan placing it back on the wire rack to cool completely.
- Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle the glaze over the cooled cake.
- Cut with a serrated knife and serve.
Mari
As always thank you chef Dennis for introducing your friends. Kim, this is a mouthwatering recipe. Thanks.
Wendy Irene
THANK YOU!!!!!!!!!!!!!! That is so exciting! 😀 What a great way to start the weekend. I really appreciate it and am totally doing a happy dance over here. You made my week and I can't wait to try it out!
The Blueberry Lemon pound cake looks amazing. The photos make me want to take a bite.
Have a wonderful weekend, and thank you very, very much!
Kimberly
This was such a wonderful post! So happy for you Kim and Liv at getting to do this guest post, it was so adorable I just loved it!
Georgia (The Comfort of Cooking)
Kim and Liv, this blueberry and lemon cake is just calling my name! It looks so moist and flavorful and absolutely perfect for breakfast. Wonderful guest post! Thanks for sharing your talents in the kitchen and behind the lens. 🙂
Charlie @ SweetSaltySpicy
This pound cake looks amazing! Love, love, love lemon :).
Jennifurla
OH my, nice to see such a gorgeous treat. These pictures are spectacular! I hope you and chef dennis have a great weekend.
Thanks for sharing.
Katrina
Kim- so nice that Liv ispires you! It's important for our children to feel like they are a priority in our lives!
Okay – on to this bread! Love love love it! I must make it! I simply must! I think I just spent about 15 minutes staring at the computer screen trying to imagine what it tastes like! ♥- Katrina
Torviewtoronto
delicious dessert kim
wonderful guest post Dennis
have a good weekend
Kim - Liv Life
Liv and I had a chance to read all of your comments this morning on my phone as we were waiting before school. She had been a little concerned about posting the myth, thinking it was not her best work. I can't thank you enough for all of your lovely comments. Here eyes lit up and she went off to class with a smile.
Spring really is on the way!! Hang in there!!
Jeannie
Can't help but notice that pound cake it looks so beautiful! It's literally jumping out of my screen begging to be eaten lol! Great blog Kim and Liv:)
lostpastremembered
Very charming story and the cake is lovely… how I enjoy lemon pound cake… blueberries make it very special!
Cool Lassi(e)
Oh Man, this Cake is the best! I am swooning at the sight of such an awesome deliciousness!Ahh Haa Ooo Hoo!
Kate @ Diethood.com
HI KIM! HI LIV! HI DENNIS!
I love a dose of LivLife every day! She has some of the yummiest recipes and stories in the foodie world… great guest post!!
The pound cake looks wonderful! mmmm! with all those blueberries… absolutely delicious!
ravienomnoms
I just commented on Kim's blog for this, it looks so gorgeous! Thank you so much for featuring her, she is truly a gem!
Claudia
Already love Liv Life's blog and have noted this spring-welcoming lemon cake. The folk tale was just a bonus! Many thanks.